‘Oh God, this place is perfect, and now I’m going to have to tell everyone about it in ES and then they’ll all want to come here and I’ll never get in again until March.’

Grace Dent, Evening Standard

Goodness, we love this place, from the Portland Pearl oysters and Venus clams to the winkles, whelks and plaice in caper beurre noisette, served with what must be the world’s chunkiest, crispest chips. But most of all we love the staff – young, witty, wise, informed and intelligent, as well as passionate about British fish.

Jeremy Wayne, Tatler Restaurant Guide

It was one of the best, most fun meals I’ve had in London and I will absolutely be back.